Mathematical modelling of heat and mass transfer during Intermittent Microwave-Convective Drying (IMCD) of food materials
Kumar, Chandan, Saha, Suvash C., Sauret, Emilie, Karim, Azharul, & Gu, YuanTong (2016) Mathematical modelling of heat and mass transfer during Intermittent Microwave-Convective Drying (IMCD) of food materials. In Proceedings of the 10th Australasian Heat and Mass Transfer Conference: Selected, Peer Reviewed Papers, School of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Queensland University of Technology, Brisbane, Qld, pp. 171-176.
Combining microwave with convective drying can significantly reduce drying time, improve energy efficiency and product quality during drying. However, continuous application of microwave may overheat the food product, and reduce its nutritional value. This problem can be overcome by applying microwave energy intermittently with convective drying to achieve an advanced drying technology called Intermittent Microwave Convective Drying (IMCD). The heat and mass transfer involved in IMCD is poorly understood due to lack of a comprehensive mathematical model of the process. In this study, we developed a mathematical model of IMCD considering coupled electromagnetics for microwave heat generation and multiphase for heat and mass transport. Maxwell’s equations were solved to obtain heat generation due to microwave and multiphase transport included different phases, namely, solid matrix, liquid water, and gas. The model was validated using experimental data. Then we investigated the heat and mass transport during the process using the model.
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